Creole Bread Pudding

INGREDIENTS:

3 cups brown sugar, packed

2 teaspoons cinnamon

1/2 teaspoon nutmeg

5 eggs, lightly beaten

4 cups milk

2 cups whipping cream

5 teaspoons vanilla extract

14 bread, slices 1 inch thick

1 cup raisins

1 1/2 cups pecan pieces

WHISKEY SAUCE

2 cups whipping cream

9 tablespoons granulated sugar

1 1/2 tablespoons cornstarch

2 tablespoons cold water

2 egg yolks

1/4 cup whiskey

DIRECTIONS:

Preheat the oven to 300 degrees F. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla. Tear the bread slices into big, bite-sized pieces and place in a lightly buttered 9 x 13 pan. Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the pudding and top with the nuts. Bake uncovered 1 1/2 hours. Prepare the whiskey sauce and keep warm until needed. Scoop the bread pudding into individual bowls and top with the reserved whiskey sauce.

To prepare the whiskey sauce: Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil. Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2-3 minutes. Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees F. Remove from heat and pour through a fine mesh strainer. Add the whiskey, adjusting to taste, and keep warm until ready to use. Sauce may be stored in a covered container in the refrigerator up to 3 days.